Show composition OF MILK MUCH DEPENDS UPON THE BREED OF ANIMALS USED jersey and guern teya produce rich milk on which cream rises qu quickly akly and completely Holst holsteins eltis dig big producers dy by R PEARSON the proportion of constituents in n milk depends largely upon the kind of cows used jerseys and produce a rich milk on which the cream rises quickly and completely this Is a decided advantage to those who wish to raise cream it if milk Is to be used whole it la not always an advantage v to have tae cream separate too soon boon durham and ayrshire cows give milk of an average quality from which the cream rises slowly and on this account they aro are sometimes said to be good milk mans cows holstein milk usually has a small proportion of fat or cream but some famil families les of tho the black and white supply a product of most excellent quality the holstein Holst eln cows are no noted for pro producing ducin 9 enormous quantities of milk although these statements statement a re refer to pure brol brod aws of the different breeds named they also apply to grade animals one half or more of the blood of these breeds all cows of tile the same breed do not give milk of tho the same qu quality allty in fact the composition of milk from cows ot of the same breed may vary as much ns as that from cows of different breeds As a rule however similarly bred cows under like conditions give about the same quality of milk at corresponding timea during tho the period of lactation it la Is a popular notion that the feed givena a cow influences the quality ot of her milk more than anything else but ft ff a cow in normal condition gives a rich milk atone period her milk wll wilt be of good quality at all times ariless sho she Is badly neglected orllis or als eadd feed has a much greater in flotence fix flit tence ence upon the quantity of milk produced than upon its quality the first milk given after calving Is fa called it contains a large proportion of albumin and Is somewhat laxative it Is not fit for food in natural milk a small amount george washington of fairfield farm no winning guernsey bull of albumin Is present but in the albumin often exceeds the amount of casein and these two constituents may form over 35 15 per cent of the milk the percentage of sugar in Is lowthe low tho fat is normal the composition of changes rapidly and within k few days after birth of tho the calf natural milk is given after this the percentage of fat in the milk from any cow varies more or less from day to day oven even if her feed care tind and general treatment are always alike tho causes of sudden changes are not always known in fact the fat often seems to increase or decrease without any cause sometimes the fat content changes 30 per cent within 24 hours in well regulated dairies each cow Is milked ten months of the year the remainder of the year she la Is dry |